Pressure Cooker Steak Chili

Prep 10 min


Cook 60 min


Ready in 70 min

We love the steak in this chili vs ground beef and the rich flavors 


  • 1½ tsp (7 mL) canola oil
  • 1 large onion, chopped
  • 1   green bell pepper, seeded and chopped
  • 2   garlic cloves, pressed
  • 2 tsp (10 mL) salt
  • 1   boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (4-cm) pieces
  • 1½ tbsp (22 mL) chili powder
  • 1 tbsp (15 mL) ground cumin
  • 1½ tsp (7 mL) dried oregano
  • 1 tsp (5 mL) black pepper
  • 1 can (28 oz. or 796 mL) diced tomatoes, undrained
  • 1 can (6 oz. or 156 mL) tomato paste
  • 2 cans (16 oz/454 ml each) red kidney beans, drained and rinsed
  •  Optional toppings: sliced green onions, sour cream, shredded cheese, jalapeño slices


  1. Set the DELUXE MULTI COOKER to SEAR on low; press and hold START. Add the oil for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press CANCEL.

  2. Add the remaining ingredients. Lock the lid, select the SOUP setting; press and hold START.

  3. When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL.  Press the steam-release button to release any remaining pressure. The chili will thicken after standing for 5-10 minutes. Serve with toppings, if you'd like.


  • 10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugar), Protein 40 g

Cook's Tips:

You can use 1 cup (250 mL) of dried beans for the canned beans. Just add 2 cups (500 mL) of water in step 2 and increase the cooking time to 50 minutes.

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

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